Broome Chilli

Lightly sour grape flavour that is very unusual for a chili, with crisp crunchy texture, tangy notes, and an untamed rugged character reminiscent of unripe grape or green capsicum.

The Broome Chilli, also known as Australian Broome Chilli, is a distinctive Capsicum annuum variety originating from the rugged landscapes of Western Australia near Broome, though some accounts trace its roots to Darwin. This rare cultivar stands out for its elongated, nearly rectangular pods that measure approximately 7-10 cm in length and 2.5-3 cm in width, often featuring a snub nose or pointed tip. The plants are bushy, reaching 50-90 cm in height, and produce a good yield of pods with thick, shiny, crunchy skins and juicy flesh. Ripening is unique, beginning at the stem end and progressing to a vibrant shiny red from the initial dark green stage, sometimes with striking transitional hues. Flavor is exceptionally unusual for a chili, delivering a lightly sour grape note with crisp, tangy, and slightly bitter or fruity undertones that evoke an unripe grape or green capsicum, paired with an untamed and rugged character. Heat builds quickly and lingers moderately, making it versatile for those seeking flavor over extreme burn. It excels in fresh applications like salsas, stir-fries, and direct chopping over dishes, as well as in sauces, pickling, grilling, stuffing, and drying. Easy to grow in warm conditions with full sun and well-draining soil, it thrives in pots or gardens and tolerates heat well. Its Australian heritage adds an outback-inspired twist to international recipes.

A rare Australian Capsicum annuum cultivar named after the town of Broome in Western Australia, though some sources link its origins to Darwin. Celebrated for its distinctive ripening pattern and unusual grape-like flavor in local outback-inspired cuisine.